Radish and Pear Mul (Water) Kimchi

Name: Radish and Pear Mul (Water) Kimchi
Yield: 5 servings
Cuisine: American
Ingredients: 20 cm Daikon (white radish); 2/3 Carrot; 4 leaves Cabbage; 1 Cucumber; 1/2 Asian pear; 1/3 Lemon; 1 as many you like Red chili peppers (sliced into rounds); 4 clove Garlic; 4 slice Sliced ginger; 1 tbsp Rock salt (or regular salt); 2 tsp Sugar; 3 cm Kombu for dashi stock; 800 ml Mineral water (spring water, etc)

cookpad.japan @cookpad_jp

This mul kimchi is especially tasty in the hot summer, but my family eats it no matter what season. It's also delicious with ingredients like apples, watermelon (the white part), and Japanese parsley. This is fundamentally a mild kimchi, but when we got some fresh red chili, we added it liberally and enjoyed.

This is a mul kimchi with clear brine. If you grate the garlic and ginger they will muddy the brine, so slice them thinly instead. Use the sweeter top part of the daikon radish. This time I used cabbage because that's what I had on hand, but if you use Chinese cabbage you can also use the sweet yellow section near the heart for a delicious result. Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

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Ingredients

5 servings

20cm Daikon (white radish)
2/3Carrot
4leaves Cabbage
1Cucumber
1/2Asian pear
1/3Lemon
1as many you like Red chili peppers (sliced into rounds)
4 cloveGarlic
4 sliceSliced ginger
1 tbspRock salt (or regular salt)
2 tspSugar
3cm Kombu for dashi stock
800 mlMineral water (spring water, etc)

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Steps

1

Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly. Finely julienne the garlic and ginger.
2

Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.
3

Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate. The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine
4

Combine the chili pepper slices, garlic, ginger, sugar to help the fermentation, lemon, kombu for dashi stock, and mineral water, and mix together well.
5

Once you've adjusted the salt level, transfer it to a container and leave at room temperature for about 2 hours to half a day in summer, 2-3 days in spring or fall, or 4-5 days in winter. Then, store it in the refrigerator.
6

As it ferments, the color of the vegetables will change and it will become thicker and more acidic. Decide when you want to eat it and enjoy.
7

[Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body. It has about 20 times more lactobacillus as nukazuke pickles.
8

[Using leftovers] Tomato mul kimchi using leftover juice
https://cookpad.wasmer.app/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi

Using Leftovers for Tomato Mul (Water) Kimchi
9

Daikon radish and cucumber mul kimchi
https://cookpad.wasmer.app/us/recipes/153861-daikon-radish-and-cucumber-mul-water-kimchi

Daikon Radish and Cucumber Mul (Water) Kimchi
10

Quick mul kimchi instant pickles
https://cookpad.wasmer.app/us/recipes/153950-mul-water-kimchi-instant-pickles

Mul (Water) Kimchi Instant Pickles
11

Mul kimchi with naengmyun noodles is super delicious.
https://cookpad.wasmer.app/us/recipes/152409-koreanchinese-chilled-noodles

Korean/Chinese Chilled Noodles